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Ingredients
Serves: 4

1¾ cups broccoli florets

250 g fresh egg noodles

3 cups bean sprouts, trimmed

250 g pak choy, shredded

6 eggs

1 tablespoon milk or water

1 teaspoon soy sauce

2 teaspoons vegetable oil

227 g tin water chestnuts, drained and sliced

1 carrot, peeled and coarsely grated

1 red capsicum, seeded and thinly sliced

5 spring onions, thinly sliced

2 tablespoons chopped fresh coriander leaves

2 tablespoons sesame seeds

Rice vinegar dressing

2 tablespoons rice vinegar

1½ tablespoons sesame oil

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

2 teaspoons caster sugar

salt and freshly ground black pepper

DirectionsPrep:20min › Cook:15min › Ready in:35min

Drop the broccoli into a large saucepan of boiling water and boil for 10 seconds. Add the noodles to the pan, breaking them up as you drop them into the boiling water, then remove the pan from the heat. Add the bean sprouts and leave to blanch for 4 minutes.

Add the pak choy to the pan of hot water and stir around to wilt slightly, then drain the noodles and vegetables well. Transfer to a large bowl.

Lightly beat the eggs with the milk or water and the soy sauce. Heat ½ teaspoon of the vegetable oil in an 18 cm non-stick omelette pan or frying pan and add one-quarter of the egg mixture. Cook for about 2 minutes, stirring gently and lifting the edges of the omelette to let the uncooked egg mixture run onto the pan, until the omelette is set. Slide onto a plate. Repeat, making three more omelettes, removing them and stacking them as they are cooked. When they are all ready, cut them into thin strips.

To make the dressing, put all the ingredients in a bowl and whisk well. Drizzle half the dressing over the noodle mixture and toss. Add the water chestnuts, carrot and capsicum to the remaining dressing in the bowl and toss well.

Arrange the carrot salad on a platter and spoon the noodle salad on top. Sprinkle with the spring onions, coriander and sesame seeds, then add the omelette strips. Serve.